8 Spanish Cheese Spain is a country with over 100 different cheeses, of which 12 are protected designations of origin, and some other granted pending the designation of origin by the Ministries of Agriculture. Cheese of all types, from fresh to aged, of enzymatic coagulation, lactic or mixed, of various shapes and sizes well, with bark etched with drawings and beautiful graphics or moldy, smoky, spicy, oily and varied colors, and the three types of milk: sheep, cow and goat or mixtures thereof. The variety responds to different climatic and landscape, customs and livestock well rooted in ancient traditions. In these pages you will find the most important characteristics of the cheese PDO as well as the most representative of each category: sheep's milk cheese, cow, goat, and blue paste mixture, a total of 26 cheeses. A brief representation of our great heritage cheese, which reflects our culture and tradition, placing us among the cheeseproducing countries in the world.

9 Cow Milk Cheese: The Culture of the Mountain The north of Spain is a mountainous vast extent of more than 1000 km (621 miles), the Atlantic to the Mediterranean. Their peaks and valleys occupy a total area of 125,000 km2 (48,000 sq. mi). The western half is dominated by the Cantabrian Mountains, from Galicia to the Basque Country, and the eastern half of the Pyrenees, Navarre, Aragon and Catalonia, making a natural border with France. The climate in this region is Atlantic and continental with cold climate (alpine type) in the highest peaks, abundant rainfall and warm to hot temperatures. The combination of climatic factors favoring the growth of vegetation, especially grasses are green all year round, and they serve as food for cattle and sheep herds reared in the region. Of all the cheeses that Spain produces more than half are from the northwest. Galicia In this beautiful place of mountains and valleys produces four different types of cow's milk cheeses. The best known is certainly the nipple Galician (named for their shape or pear tit-top ending in a nipple), as well as the Ulloa and Arzúa. Both are soft cheeses, tender to semi cured, soft and elastic texture, its flavor is slightly salty cheeses are used in the preparation of which cow breed Blonde Galician, typical of Galicia. In the west of the Cantabrian Mountains occur two cheeses, San Simon (produced in the Villalba) and Cebreiro, (produced at farm Becerrea Piedrafita and in the province of Lugo). The San Simon is a semi-soft cheese cured with intense flavor; its shape is similar to that of a cannon bullet terminating in a nipple like nipple Galician.? The Cebreiro only occurs in small amounts in the farms, shaped toque (chef), is drier in texture, compact and granular. Asturias: cheese tradition. Further north of the Cantabrian Mountains, lays the principality of Asturias. Surrounded by mountains that separate one side of the central plateau and the ocean on the other side. Occupying an area of 10,000 km2 (3.862 miles) produces about 30 kinds of cheese, hence it is considered today as the most important in cheese production in Spain.

10 We can find different cheeses pressed, semi-cured to cured as of the Taramundi, fresh cheeses and buttery as Vidiago Porrúa and other varieties like Peñamellera, and several kinds of blue cheeses such as Peral, Gamonedo and the famous Cabrales. Two cheeses produced since antiquity in this region. One is the Aguega'l pitu, a soft fresh cheese, molded and pressed by hand. The other is the Casin, made in the Case field, with very greasy and dense milk. Is pressed several times with a loop, resulting in a cheese with a sandy texture, spicy flavor and cylindrical. Picos de Europa: Parks cheese. The Picos de Europa are located toward the eastern edge of Asturias, between the provinces of Cantabria and Leon, in the Cantabrian Mountains. It is a mountain of more than 100 km 2, which is crossed by the Cares river channel. In these plains fed cattle whose milk is produced more than 20 different kinds of cheese. Among them, the most important of the blue cheeses: Cabrales, made from a mixture of raw milk from cows, sheep and goats. The Picon, like cabrales that occurs in the villas and Tresviso Bejes. The Gamonedo, another cottage cheese, large in size and slightly smoky in natural caves. These are soft cheeses, crumbly and untosos, are clearly seen when cut the cavities or veins parasitized by the blue-green mold, which gives them a strong taste and smell. In the area of the quesucos Liébana found in their fresh varieties such as tinted as I ask and Aliva. The ask is soft and very similar in texture to cream cheese or petit suisse. While originally Aliva goat milk produced is now made with milk from cows, has the compact interior is soft and somewhat buttery flavor and smoky aroma. The quesucos occur also in other areas like in Cantabria, Asturias and Encartaciones (in the Basque country). Cheeses are average elastic and in which the predominant flavor and buttery creamy depth. The Pyrenees. Herds of cattle and sheep that inhabit the central and eastern Pyrenees, provide milk used for the production of different cheeses, ranging from fresh to mature and varean in price and taste. These cheeses like Benasque, The Aran Valley, l'alt Urgell, Cerdanya Llivia and Silvia, and also killed Recuit (Catalan cheeses from cow's milk).

11 Central Spain home of the sheep If we draw imaginary circle around Madrid and we gave a radius of 400 km or (250 miles), the entire area would be within the circle is what is known as the plateau or central Spain. This dish is high with a height of over 600 meters or (2,000 feet), surrounded by mountain ranges, with an extremely continental climate. This vast area crossed by three of the most important rivers of Spain (the Duero, the Tagus and Guadiana), is home to the sheep. Northern Plateau. Towards the north of the plateau, we found what is now known as Castilla-Leon, there are two typical breeds of sheep which are raised for their milk, these are race Churra and Castilian. This is the area of production of cheeses like Zamorano, the Mule Foot (also known as Castilian or Villalón) and Burgos cheese. Zamorano cheese is a classic of Spanish sheep cheese, made with whole milk is coming mainly from sheep churra. The Castilian cheese has features similar to that of Zamorano, also a sheep's milk cheese, but in this case the Spanish variety that also occurs in this region. Other cheeses of the area are the Burgos cheese, cheese and Leg Bureba Mule. The Burgos cheese has caught the name of the famous market that is in the capital of the province of Burgos. It is a fresh, white, moist and sweet flavor. The Mule leg cut tubular shaped circular or oval, is more compact and dry Burgos cheese and its flavor is milky, moist, mildly acidic and salty. Southern Plateau. To the south of the plateau, the region is now known by the name of Castilla La Mancha. This region produces the largest sheep cheese, Manchego cheese is immortalized by Cervantes in his "Don Quixote". While it shares some characteristics similar to Castilian and Zamorano cheese is different. It occurs in six Spanish provinces and only using sheep's milk Manchego. The climatic conditions of this area, drier than in the north of the plateau, resulting in a more oily and sour milk, which affects the flavor of this cheese, which is very defined, developed but not strong, buttery and oily to palate, but more pungent and salty cheese from CastillaLeón.

12 Extremadura. In the southwestern segment of our region we find the imaginary circle that goes by the name of Extremadura, that's where herds mestos spend winters. Cheeses Two well known in this region, are prepared from sheep milk Merina variety. These are the Torta del Casar and La Serena. Both are made by hand, note that these sheep given only small amounts of milk containing a high content of fat and dry extracts, these features along with craft production as we determine the particular taste cheeses from this region. Cheese Torta del Casar is produced in the town of Casar de Cáceres, while La Serena is produced to the south east. Both disc-shaped cheeses, but the difference is that in the cake, after being subjected to intense its fermentation paste, this mass is transformed into a liquid that can be eaten with a spoon. The Serena is more compact and closed. De Extremadura Moving to northern Spain: the Basque Country. This extremely mountainous region is home to one of the most important race of sheep in Spain, it is the Lacha sheep. With Lacha sheep's milk cheese is produced Idiazábal, other cheeses with personality Spain. It is a compact cheese, pressed and can be smoked or not, since smoking is optional, usually effected after maturation and before marketing.? Similar in form and features to Idiazábal is Roncal cheese, that occurs to the northwest, in Navarre. Although the latter is not smoked and is used for preparation of whole milk or Aragonesa Lacha sheep rasa.other sheep milk cheeses. In Cantabria and Asturias, also to the north of Spain Quesucos find acquaintances who are small cylindrical cheese. In the area of the Pyrenees we find another type of cheese: the Serrat, is so named because it has no eyes, serrat means closed Catalan. There are also other long fermentation cheeses, strong flavored and unctuous as Tupi, the Gaztazarra and Quemón. In the district between Teruel and Castelon Maestrazgo, find another cheese called Tronchón. It is named after the shape of a volcano, its bark is usually engraved floral or symbolic.? Finally in Andalusia can find two handcrafted cheeses in small quantities, these are the cheeses of Calahorra and Grazalema.

13 Goat Milk Cheese: The Aroma Mediterranean In Spain, it is common to say that the goat is "poor cow". Mainly because an animal is very helpful, and it has accompanied the shepherds for centuries. This is true since the use of cow's milk, and milk production of dairy cows is a relatively recent phenomenon dating from the second half of this century. Prior to this time it was normal using goat milk, pastors traveled from town to town, selling their milk and the leftovers were preparing fresh cheeses were sold from house to house or in small markets. Each family had a good number of them supplying goats milk and cheese, replacing the cow, whose milk is harder to digest. The goat is an animal typically Mediterranean, accustomed to hot and dry climate, like trekking in the mountains, and they can be found in places where other animals would not survive normally. There are many breeds of goat breeds and crosses were established about 10 varieties, but three of them stand out because their milk is especially dedicated to the production of milk, these varieties are the Murcia-Granada, Malaga and the The Canary Islands. Fresh Cheese. From a historical standpoint, the Mediterranean coast has always been characterized as a purely agrarian and craft area with a high number of population engaged in commercial activities. The milk and cheese production was intended for immediate consumption by this population depended craft and used the resources in their hands (closer). This influenced the production of cheese, as these were consumed almost immediately, needed no cure for long, just the consumed fresh or after they have been aired for a week or two. Cheeses are small, moist, sweet and milky. In the region of Catalonia, is the typical killed, an unsalted cheese, which is produced and consumed in the same day, and served as a dessert together sugar, honey, anise and dried fruit. In the Levant region, four cheeses are characteristic, they are the Cassoleta, the napkin, that of Nucia and Alicante. The Cassoleta looks like a volcano, is a small cheese decorated with floral or linear. It is also known from Saladito, Valencia markets in which is distributed large bottles immersed in brine The Napkin or Tovalló in Catalan, is produced in the coastal Ranes, south of Valencia. It is named after the napkins or cloths used as mold cheese and marks left by the knots printed on its bark.? El Nucía gets its name from a small village in Alicante. It is a fresh cheese, jelly very soft, also known as cheese cake (cheese cake). Finally Blanquito Alicante or cheese, also known in Catalan as Blanquet, is produced mainly in the upper valley of Vinaloppo.

14 It weighs about half a kilo and has a flattened cylindrical shape. In the south stop using the linen cloth and ceramic molds for use esparto straps that give the cheese its typical cylindrical shape and zigzag lines that are printed in the cortex. First Murcia cheese found in two varieties the cheese from Murcia Murcia cheese and wine. Both cheeses are soft, have a creamy texture and a fresh acid flavor. Curing resembles a soft Manchego, while Murcia wine cheese is smaller and softer. rubbing his bark or Jumilla wine Yecla. There are many artisan cheese factories in Andalusia, from Almeria to Huelva, these are sheep cheeses, fresh, pressed, with a cylindrical shape similar to Manchego, but flatter and smaller. The major production areas are in high mountain areas of Almeria, Malaga, Cadiz and Seville. Addition of fresh cheeses are also produced, with forms similar to uncured, they are often preserved in olive oil, which is a specialty of Andalusia between cheeses. Cheeses of these, several with reputation, like cheese Ronda in Malaga, Albox cheese in Asturias, cheese Grazalema in Cadiz and cheese Aracena in Huelva.In Extremadura, the cheese is the Ibores northeast of Caceres. It is a small cylindrical cheese is given in three varieties: the natural, fat and paprika.similar to Ibores, you can find other cheeses such as Siberia, the Hurdes, Fregenal de la Sierra, etc. Among these is one in particular Quesadilla cheese, which is a limited production artisanal cheese during the winter and spring. In Asturias there are some varieties of goat cheeses, these cheeses are small and are famous in local markets, are Beyos cheeses produced in the mountains of the same name, others are Peñamellera and Rozagas cheeses. In the mountains of Toledo, along the border with Extremadura, you can find goat cheese with much influence from Extremadura cheeses, including cheese stands Camerano, from the mountain with the same name that is located between La Rioja and Soria. Small cheese is fresh, outside of which can be seen clearly from the impressions braided wicker basket which is used as mold. Finally on the island of Ibiza is produced another goat cheese, sweet and milky which is used in the preparation of cheesecake with mint flavor.

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